There are many ways to use those leftovers from holiday turkey. I’ve blogged about creative turkey leftover meals, including White Bean Chili. White bean chili is my favorite leftover dish.
In case you missed it, here’s the link: White Bean Chili.
Hasty Tasty Apple Cobbler
If you follow me, you’ve guessed by now that I prefer easy yet healthier cooking. I can’t claim apple cobbler is figure-friendly, but I did lighten it a bit. Here’s how to make my HastyTasty Apple Cobbler.
Ingredients:
- One Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
- One can apple pie filling (no HFCS*)
- Half tablespoon butter
- One serving egg substitute or one egg
- Three-fourths cup liquid (water, milk, or buttermilk)
Directions:
- Preheat oven to 350°F
- Grease a 9X9” baking pan with butter.
- Cover bottom of the pan with apple pie filling.
- Remove the cinnamon sugar pouch from the muffin mix and sprinkle about one-third over the apples.
- In a large bowl, mix together egg and liquid. Add one-third of the cinnamon sugar and stir.
- Stir in the batter mix with the egg and liquid. Batter will be stiff.
- Drop spoons full over all the apple pie filling.
- Sprinkle remaining cinnamon sugar over batter and gently press in until apple filling is completely covered.
- Bake 40-45 minutes. Rotate pan after 20 minutes for even baking.
- Allow finished cobbler to cool ten minutes.
- Serve with vanilla ice cream or whipped topping, if desired.
Filed under Apple Cobbler, cinnamon, desserts
Coleslaw with Buttermilk Dressing
Homemade coleslaw is easy, especially if you pick up a package of slaw mix in the produce section. It’s less expensive, though, to shred your own cabbage and carrots, especially using a food processor.
As for dressing, don’t be tempted by jars of prepared slaw dressing. As with most dressings, you get ingredients you may not want. It’s easy to mix mayonnaise with vinegar, lemon juice, and sour cream for traditional dressing. But don’t be afraid to experiment.
This week I decided to experiment with other ingredients. That’s how I developed my new favorite slaw dressing. Give it a try and see what you think.
Recipe
Buttermilk Dressing For Coleslaw
Ingredients:
- 1 cup buttermilk
- 2 Tbsp honey
- 1 Tbsp + 2 tsp apple cider vinegar
- 1 tsp dried mustard
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground pepper
- 1/2 sweet onion, thinly sliced or minced
- Other seasonings to taste (celery seed, dill, etc)
Directions:
Combine all ingredients in a large bowl. Taste and adjust seasonings. You may prefer more vinegar or a squeeze of lemon. When you are satisfied with the taste, add cabbage slaw mix to the dressing. Toss well, cover, and refrigerate for at least an hour. Overnight is better. Toss again before serving.
Filed under Healthful Eating
Hammy New Year!
At our house, we celebrate New Year’s Day with ham, cabbage (or greens), black eye peas, and cornbread—tradition for good luck in the coming year.
Ham doesn’t have to be a laborious undertaking. I use a pressure cooker. This year I pulled out my oldest electric cooker, my trusty Power Pressure Cooker XL, because it still works great and its 8-quart capacity is perfect for my 6 pound, semi-boneless ham. (Unfortunately, Tristar stopped selling this model)
I borrowed a trivet from my Instant Pot 6 quart, added two cups water, and placed the ham on the trivet. That’s all that’s necessary, but I wanted to jazz it up a bit since, you know, it’s New Year’s Eve and I feel festive. So I inserted a few whole cloves and added some dried mango for a bit of sweetness to complement the savory pork. Any fruit works, especially pineapple and dried apples. Use what’s convenient for you.
Forty minutes later, the ham is hot and ready to serve (after the pot depressurizes, of course.) Plus the pot has a delicious broth* perfect for flavoring vegetables or soaking dried black eye peas.
I always use this method for cooking ham, and without any fancy additions. A good ham and a couple of cups of water for forty minutes in the pressure cooker is delicious on its own.
Happy New Year!
*Caution: don’t add salt until you taste the ham. It can be salty enough as is. Then season as desired.
Filed under ham
HASTY TASTY MEALS BLOG 